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Moroccan Lamb Soup

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PREP TIME
20 min
COOKING TIME
150 min
TOTAL TIME
170 min
SERVINGS
6 servings
Soup Moroccan
Moroccan Lamb Soup
Ingredients
  • 1 pound cubed lamb meat
  • 1 onion, chopped
  • 1 red onion, chopped
  • 3/4 cup chopped celery
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons margarine
  • 1 1/2 teaspoons ground black pepper
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cayenne pepper
  • 1 (29 ounce) can diced tomatoes
  • 7 cups water
  • 3/4 cup green lentils
  • 1 (15 ounce) can garbanzo beans, drained
  • 4 ounces vermicelli pasta
  • 2 eggs, beaten
  • 1 lemon, juiced
Instructions
1
Combine the tender lamb, sautéed onions and celery, fragrant cilantro, melted margarine, a pinch of pepper, the warm turmeric, the aromatic cinnamon, and the spicy ginger in a large soup pot over low heat. Allow it to simmer gently for 5 minutes, stirring constantly.
2
Next, add the fresh tomatoes without their juice to the pot and let it simmer for 15 minutes.
3
Then, pour in some water, add a splash of the reserved tomato juice and the lentils. Bring it to a rolling boil before reducing the heat, covering the pot and letting it simmer for 1 hour and 50 minutes.
4
After that, increase the heat to a medium-high level and add the garbanzo beans and vermicelli pasta. Cook until the noodles are tender yet still retain a bit of firmness, about 10 minutes.
5
Stir in the eggs and lemon juice and cook for just a minute.